Hitman's Bar
421 12 Avenue SE Calgary AB T2G 1A5 · Food - General
9 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Surfaces of equipment on the cookline had grease, soil, and/or food debris accumulation.Clean surfaces of cooking equipment and ensure these areas are cleaned on a regular basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Surfaces of the ventilation canopy had grease accumulation. Clean ventilation canopy surfaces and ensure they are cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors under equipment in the kitchen had grease, soil and/or food debris accumulation.Clean floors under equipment and ensure these areas are cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Tables holding equipment on the cookline had grease, soil, and/or food debris accumulation.Clean tables holding equipment on the cookline and ensure they are cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling in the cookline area had grease and dust accumulation.Clean ceilings and ensure they are cleaned on a regular basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- June 27, 2024:The north food preparation cooler. Ambient air temperature measured 13 degrees Celsius. This cooler was still being used to store perishable food. Perishable food from this cooler had internal temperatures of:Cooked pork ribs= 12.3 degrees CelsiusCooked penne noodles= between 11.7-12.4Cream= 12.2 degrees CelsiusTofu= 12 degrees CelsiusFood was discarded. Do not use this cooler until it has been repaired and can maintain 4 degrees Celsius or less at all times. June 18, 2024:Ambient air temperature of the north food preparation cooler measured between 7-8 degrees Celsius. Internal food temperatures measured:- Raw chicken= 7.7 degrees Celsius- Raw pork = 8.4 degrees Celsius.All perishable food was removed from this cooler during inspection. Have this cooler repaired, serviced, or adjusted. Do not use this cooler for perishable food until it can maintain 4 degrees Celsius or less at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The compressor for the walk-in freezer was leaking. Frozen condensate was present on surfaces of the walk-in freezer.Have the walk-in freezer repaired to stop the leak. Once repaired, remove frozen condensate from freezer surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility requires a deep clean. Grease, soil, and/or food debris was present in hard to reach areas (such as underneath and behind equipment), as well as in corners and edges throughout the facility.Deep clean the facility. Follow a cleaning schedule to help keep the facility clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- June 27, 2024:The north food preparation cooler. Ambient air temperature measured 13 degrees Celsius. This cooler was still being used to store perishable food. Perishable food from this cooler had internal temperatures of:Cooked pork ribs= 12.3 degrees CelsiusCooked penne noodles= between 11.7-12.4Cream= 12.2 degrees CelsiusTofu= 12 degrees CelsiusFood was discarded. Do not use this cooler until it has been repaired and can maintain 4 degrees Celsius or less at all times. June 18, 2024:Ambient air temperature of the north food preparation cooler measured between 7-8 degrees Celsius. Internal food temperatures measured:- Raw chicken= 7.7 degrees Celsius- Raw pork = 8.4 degrees Celsius.All perishable food was removed from this cooler during inspection. Have this cooler repaired, serviced, or adjusted. Do not use this cooler for perishable food until it can maintain 4 degrees Celsius or less at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The compressor for the walk-in freezer was leaking. Frozen condensate was present on surfaces of the walk-in freezer.Have the walk-in freezer repaired to stop the leak. Once repaired, remove frozen condensate from freezer surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility requires a deep clean. Grease, soil, and/or food debris was present in hard to reach areas (such as underneath and behind equipment), as well as in corners and edges throughout the facility.Deep clean the facility. Follow a cleaning schedule to help keep the facility clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Used mop water in the mop bucket, along with a mop were being stored in the kitchen.Discard used mop water once mopping is complete. Store mop and mop bucket in the janitorial closet to help prevent contamination of food and food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ambient air temperature of the north food preparation cooler measured between 7-8 degrees Celsius. Internal food temperatures measured:- Raw chicken= 7.7 degrees Celsius- Raw pork = 8.4 degrees Celsius.All perishable food was removed from this cooler during inspection. Have this cooler repaired, serviced, or adjusted. Do not use this cooler for perishable food until it can maintain 4 degrees Celsius or less at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of a container of soup in the ice well in the kitchen measured 39 degrees Celsius. Chef said that the soup had been cooked earlier that day and that it was cooling.The level of ice was not high enough to provide adequate cooling. More ice was added during inspection. Also discussed required cooling times: cool from 60 degrees Celsius to 20 degrees Celsius in two hours or less; cool from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Blanches fries being stored at room temperature had an internal temperature of 17 degrees Celsius.Fries were moved back into the walk-in cooler during inspection. Only take out as much food is needed for orders that come in or for a short period of time.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen hand wash sink was non-functional.Repair or replace the kitchen hand wash sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser at the north bar hand wash sink was empty of paper towels.Dispenser was refilled during inspection. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The compressor for the walk-in freezer was leaking. Frozen condensate was present on surfaces of the walk-in freezer.Have the walk-in freezer repaired to stop the leak. Once repaired, remove frozen condensate from freezer surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility requires a deep clean. Grease, soil, and/or food debris was present in hard to reach areas (such as underneath and behind equipment), as well as in corners and edges throughout the facility.Deep clean the facility. Follow a cleaning schedule to help keep the facility clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat and Iodine test strips were unavailable. Purchase test strips. Ensure that test strips are available for each type of sanitizing solution used onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. There was no soap at the hand wash station in the bar.2. There was no paper towel dispenser at the hand wash station in the bar.3. The paper towel dispenser at the hand wash station on the far end of the cooking line was empty.Install a paper towel dispenser in the bar. Ensure that all hand wash stations are equipped with soap and single-use paper towels.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tap at the 2 compartment sink was leaking. Repair the leak. Ensure that all plumbing is maintained in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives were stored in the space between the counter and a hot holding unit. Ensure that all equipmenet is stored in such a way to prevent contamination (i.e store knives in a knife block).
- 23. Is the facility maintained in a clean and sanitary condition?
- Detailed cleaning is needed on the cooking line and in the walk-in cooler (shelves, rolling cart rack, floor).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?